Instructions

Place bacon on a fully rimmed baking sheet (edges on all four sides) that has been topped with a cooling rack. Bake for 15-20 minutes.

Add 2 tablespoons of water to each indention of the muffin tin. Crack an egg into each individual indention, taking care not to break the yolk of the egg. Place in the oven along with the bacon the last 9-10 minutes of cooking.

Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.

To assemble Eggs Benedict, place English Muffins on each plate, top with one slice of bacon that has been folded in half to fit on the English Muffin. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen towel before placing on top of the bacon.

Thank you for sharing! I just tried Eggs Benedict a couple of weeks ago. I fell in love! So I have decided to share my experience with my 5 kids your are alot simpler than I had anticipated. Thank you. I will re-pin. 🙂

Eggs Benedict is a favorite breakfast of mine. I don’t use Hollandaise, but a simple cheese sauce. I use Velveeta Cheese and a little milk, pop in microwave and you have a quick and easy sauce. Velveeta is a staple at my house. LOL

If I knew there was a simpler way to make eggs benedict, I would have been making it all the time! We love love love eggs benedict, the perfectly creamy and lemony flavors paired with a juicy yolk? Yes please! I will be whipping this out one Saturday morning!

Hi! This really sounds amazing and easy! i honestly struggle so much making poached eggs, it discourages me from making eggs benedict but this sounds super simple. I was wondering if you use a regular muffin pan or the jumbo muffin pan?